Featured in our Holiday 2020 Food + Entertaining article, ‘Tis the Season!, these delicious Herb-Scented Mashed Potatoes are a perfect side for your holiday table and always a crowd-pleaser.
Herb-Scented Mashed PotatoesCourse: Sides
Fresh rosemary, sage, and garlic steeped in a combination of milk and cream adds a depth of flavor that takes these mashed potatoes to a new level. To make them even more irresistible, they are brushed with butter and broiled before serving, creating a deliciously light and crispy potato crust on top.
1 ¼ cups heavy cream
1 ¼ cups whole milk
2 sticks unsalted butter (plus melted butter for brushing)
2 springs rosemary (4-inch)
2 springs sage
2 garlic cloves, crushed
5 pounds baking potatoes, peeled and cut into 2-inch pieces
Kosher salt and pepper
- In a medium saucepan, combine the cream, milk, and the 2 sticks of butter with the rosemary, sage, and garlic and bring just to a simmer. Remove from the heat and let steep for 15 minutes, then discard the rosemary, sage, and garlic.
- Meanwhile, in a large pot, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes. Drain well, then pass the potatoes through a ricer into the pot. Fold in the cream mixture and season generously with salt and pepper.
- Light the broiler and position the rack 8 inches from the heat. Scrape the potatoes into a 12-inch round flameproof pan or baking dish (2 inches deep) and, using a spoon, decoratively swirl the top. Gently brush with melted butter. Broil for about 8 minutes, until the top is browned in spots. Serve hot.
- Recipe by Justin Chapple, Food & Wine
- To Make Ahead: After folding in the cream mixture, the mashed potatoes can be refrigerated overnight. Reheat gently before scraping into the baking dish and broiling.